Amazing Halloween Rainbow Party Bundt Cake Recipe 45

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AMAZING HALLOWEEN RAINBOW PARTY BUNDT CAKE RECIPE - (4/5)



Amazing Halloween Rainbow Party Bundt Cake Recipe - (4/5) image

Provided by chelyc13

Number Of Ingredients 9

1 box Betty Crocker® SuperMoist® white cake mix
1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
Water, as much cake mix boxes call for
Vegetable oil, as much cake mix boxes call for
Eggs, as much cake mix boxes call for
Black food coloring
Purple food coloring
Orange food coloring
1 (12-ounce) can Betty Crocker® whipped fluffy white frosting

Steps:

  • Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won't fit in the tube pan). Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top. Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange. Set cake aside to dry. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.

RAINBOW BUNDT® CAKE



Rainbow Bundt® Cake image

I wanted something unique and fun for my grandson's birthday. I initially thought about doing a rainbow layer cake, but thought I might be able to achieve an actual rainbow arc if I used a fluted tube pan (such as Bundt®). I was thrilled when we sliced this and I saw how vibrant and arc-shaped the rainbow turned out. And my little guy was delighted with it ... he thought I was magic!

Provided by GoosesGirl94

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 2h15m

Yield 12

Number Of Ingredients 16

2 tablespoons all-purpose flour, or as needed
1 package white cake mix
1 (1 ounce) package instant vanilla pudding mix
4 eggs, lightly beaten
1 cup sour cream
½ cup butter, melted
½ cup water
1 teaspoon white sugar
1 drop red paste food coloring, or as needed
1 drop purple gel food coloring, or as needed
1 drop blue paste food coloring, or as needed
1 drop green paste food coloring, or as needed
1 drop yellow paste food coloring, or as needed
1 drop orange paste food coloring, or as needed
1 (16 ounce) package prepared chocolate frosting
¼ cup rainbow sprinkles, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.
  • Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.
  • Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.
  • Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
  • Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.
  • Drizzle or spread frosting over cake and decorate with rainbow sprinkles.

Nutrition Facts : Calories 498.2 calories, Carbohydrate 65 g, Cholesterol 83.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.6 g, Sodium 472.9 mg, Sugar 50.7 g

AMAZING HALLOWEEN RAINBOW BUNDT CAKE



Amazing Halloween Rainbow Bundt Cake image

A box mix recipe made fun. For Halloween's black, orange and purple cake, see here: www.cookingwithsugar.com/amazing-halloween-rainbow-party-bundt-cake-recipe . Should you become adventurous, here's an example of a Christmas cake using white, green and red; see here: www.cookingwithsugar.com/rainbow-tie-dye-christmas-wreath-bundt-cake . I think peppermint extract would go well for Christmas. This Mardi Gras I think I'll make a yellow, green and purple cake. The combinations are endless...4th of July, etc. Just remember for any color other than black, change out the chocolate cake mix.

Provided by gailanng

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) betty crocker supermoist white cake mix
water, vegetable oil and eggs called for on cake mix box
1 (18 1/4 ounce) betty crocker supermoist dark chocolate cake mix
water, vegetable oil and eggs called for on cake mix box
black gel food coloring or paste food coloring
purple gel food coloring or paste food coloring
orange gel food coloring or paste food coloring
1 (12 ounce) can betty crocker whipped fluffy white frosting
seasonally colored sprinkles or nonpareils

Steps:

  • Heat oven to 325°F Generously grease a 12-cup tube cake pan.
  • Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
  • Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
  • Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
  • Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top.
  • Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
  • Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
  • Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
  • Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
  • Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
  • Store loosely covered; do not refrigerate.

Nutrition Facts : Calories 587.5, Fat 19.3, SaturatedFat 3.6, Sodium 839, Carbohydrate 101.8, Fiber 1.7, Sugar 69.9, Protein 5.4

HALLOWEEN BUNDT CAKE RECIPE BY TASTY



Halloween Bundt Cake Recipe by Tasty image

Here's what you need: granulated sugar, vanilla extract, salt, large eggs, canola oil, all-purpose flour, baking powder, whole milk, orange food coloring, purple food coloring, black food coloring, cocoa powder, powdered sugar, milk, orange food coloring, black food coloring, candy corn, ice cream sugar cone

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 18

1 ¾ cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
3 large eggs
½ cup canola oil
2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 cup whole milk
3 drops orange food coloring
3 drops purple food coloring
3 drops black food coloring
1 tablespoon cocoa powder
4 cups powdered sugar
½ cup milk, or water
2 drops orange food coloring
2 drops black food coloring
candy corn
1 ice cream sugar cone, green

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, combine the sugar, vanilla, salt, and eggs. Beat with an electric hand mixer for 2-3 minutes, until pale in color.
  • Add the canola oil and beat until incorporated.
  • In a medium bowl, mix together the flour and baking powder.
  • Add half of the flour to the egg mixture and beat until almost completely combined. Add half of the milk and beat to incorporate. Add the remaining flour and then the rest of the milk and beat just until no flour streaks remain.
  • Divide the batter between 3 medium bowls evenly. Add the orange food coloring to one bowl, the purple food coloring to another, and the black food coloring to the last. Sift the cocoa powder into the bowl with the black food coloring. Stir each batter well with a rubber spatula to combine.
  • Grease a bundt pan and add ½ cup (120 ml) of batter at a time, alternating between colors to create a marbled effect, until all of the batter is used.
  • Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let cool before decorating.
  • To make the glaze, add the powdered sugar and milk to a large bowl and whisk until thick and smooth.
  • Transfer about 2 tablespoons of the glaze to a small bowl. Add orange food coloring to the large bowl of glaze and black food coloring to the small bowl. Mix well until the colors are smooth.
  • Pour the orange glaze over the cake, coating evenly. Let dry for 5 minutes, then use a spoon to drizzle lines of black glaze over the cake to look like pumpkin ridges.
  • Fill the center with candy corn and top with the green sugar cone as a "stem."
  • Enjoy!

Nutrition Facts : Calories 665 calories, Carbohydrate 121 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, Sugar 90 grams

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